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Cheese, Cultured Products, Beverages, Dairy Ingredients, Dairy Processing

Expanding infrastructure for innovation at the CDR

By John Lucey

Cheese Market News | June 2022

In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.

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Cheese, Dairy Processing

We’re ready to design the future of dairy

By John Lucey

Hoard's Dairyman | April 2022

Thanks to the outstanding expertise of staff scientists and educators, the Center for Dairy Research (CDR) has earned a reputation for world-class innovation. Now we’re proud to invite the dairy community to
experience a new addition and renovated spaces at Babcock Hall on the University of Wisconsin-Madison campus.

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Cheese, Dairy Ingredients, Dairy Processing

It’s time to rethink whey permeate

By John Lucey

Dairy Foods | March 2022

Wisconsin produces about 30 billion pounds of whey each year. Once the protein is removed via filtration, we are left with whey permeate. The dairy industry produces a lot of whey permeate, and while the industry has found some uses for it, I believe we could think even bigger.

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Cheese, Dairy Processing

A reality check on animal-free ‘milk’

By John Lucey

Dairy Foods | January 2022

Creating cheese with this type of milk adds distinct notes, but it also has downsides.

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Cheese, Dairy Processing

The advantages, disadvantages of pasture-fed cow’s milk for cheese

By John Lucey

Dairy Foods | October 2021

Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.

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Cheese, Safety & Quality, Dairy Processing

Fend off bacteriophage in cheese plants

By John Lucey

Dairy Foods | January 2021

Cheese is a “living” food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.

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